Go Back
–+ servings
Rainbow Spring Salad with Champagne Vinaigrette

Vibrant Rainbow Spring Salad with Champagne Vinaigrette Delight

A colorful and healthy Rainbow Spring Salad with Champagne Vinaigrette, perfect for spring gatherings and light meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Mixed Spring Greens
  • ½ cup Red and Watermelon Radishes Thinly sliced; substitute with regular radishes if needed.
  • 1 each English Cucumber Chopped; can be replaced with Persian cucumbers.
  • 1 cup Green Grapes Halved; try using red grapes for different sweetness.
  • ½ cup Blueberries Substitute with blackberries for variety.
  • 1 each Avocado Diced; feel free to omit for a lower-fat version.
  • ½ cup Roasted Hazelnuts Almonds or walnuts work well as alternatives.
  • ½ cup Chèvre Goat Cheese Crumbled; substitute with feta for a different taste.
  • 1 bunch Fresh Dill & Mint Chopped; basil or parsley can be used instead.
For the Champagne Vinaigrette
  • ½ cup Olive Oil High-quality oil enhances flavor.
  • 3 tablespoons Champagne Vinegar White wine vinegar can be an alternative.
  • 1 tablespoon Lemon Juice Fresh juice is best for optimal flavor.
  • Salt & Pepper Adjust to taste.

Equipment

  • mixing bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine ½ cup of olive oil, 3 tablespoons of champagne vinegar, and 1 tablespoon of fresh lemon juice. Season with salt and pepper to taste. Whisk together briskly for about 30 seconds until the mixture is well emulsified and creamy. Set the vinaigrette aside.
  2. In a large bowl, add 4 cups of mixed spring greens as your colorful base. Next, thinly slice ½ cup each of red and watermelon radishes, and chop 1 English cucumber into bite-sized pieces. Toss in 1 cup of halved green grapes and ½ cup of fresh blueberries. Don't forget to add 1 diced avocado, ½ cup of roasted hazelnuts, and ½ cup of crumbled chèvre goat cheese.
  3. Sprinkle a generous handful of chopped fresh dill and mint over the salad to infuse it with an aromatic freshness. Gently toss the salad ingredients with your hands to mix.
  4. Drizzle your prepared champagne vinaigrette over the vibrant salad mixture. Gently toss to ensure every piece is coated.
  5. Transfer the salad to a large serving bowl or individual plates to showcase its beautiful colors. Serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 28gProtein: 6gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 10mgSodium: 200mgPotassium: 450mgFiber: 6gSugar: 7gVitamin A: 3000IUVitamin C: 30mgCalcium: 100mgIron: 1.5mg

Notes

Always use the freshest ingredients to maintain flavor and only assemble just before serving to keep the salad crisp.

Tried this recipe?

Let us know how it was!